Senior Sous Chef — Evening Service & Banquet Lead (Rational)

Easthampstead Park Hotel & Wedding Venue; Wokingham; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

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Job summary

Easthampstead Park Hotel & Wedding Venue in Wokingham, Berkshire, is seeking a Senior Sous Chef to support the Head Chef and lead the kitchen during the late shift (14:00–23:00). You will focus on raising evening service standards for both the restaurant and bar menus while ensuring high-quality dishes and smooth service.

The ideal candidate will have hands-on experience with Rational ovens, run the pass for busy A la carte service, and be able to organise banquets from the main kitchen.

Qualifications

• Experience using Rational ovens for large plated functions and managing kitchen output.
• Advanced food hygiene level 3 and knowledge of allergens.
• Ability to run the pass for busy A la carte services and train the team.
• Confidence to run menu tastings and discuss with clients and wedding couples in Head Chef's absence.
• Knowledge of kitchen management, GP and cost control.

Responsibilities

• Demonstrate how to use Re-gen on the Rational ovens and run the pass for busy A la carte services.
• Organise and send smaller main house banquets from the main kitchen during service periods.
• Support late shift operations and raise standards of evening service for restaurant and bar menus.
• Train and inspire the restaurant team; interact with clients and wedding couples when Head Chef is absent.
• Adhere to high standards of food quality, hygiene and safety.

Skills

Kitchen management

Conflict management

Team leadership

Food hygiene level 3

Allergens

Client communication

Tools

Rational ovens

Job description

Easthampstead Park Hotel & Wedding Venue in Wokingham, Berkshire, is seeking a Senior Sous Chef to support the Head Chef and lead the kitchen during the late shift (14:00–23:00). You will focus on raising evening service standards for both the restaurant and bar menus while ensuring high-quality dishes and smooth service.

The ideal candidate will have hands-on experience with Rational ovens, run the pass for busy A la carte service, and be able to organise banquets from the main kitchen.